Chocolate Cherry Tart

Indulge in decadence with this luscious vegan chocolate cherry tart. This exquisite dessert combines the richness of chocolate with the tantalising sweetness of cherries, creating a symphony of flavours that will delight your taste buds. With its velvety smooth filling and sweet crust, this tart is a celebration of the finest vegan ingredients, coming together to create a truly exceptional dessert. Treat yourself and your loved ones to a slice of bliss with this irresistible vegan chocolate cherry tart.

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Prep Time 30

Cook Time 20

Total Time 40

Course Dessert

Servings slices

Ingredients

Chocolate Tart

1½ cups full fat coconut milk
500 g dark chocolate chocolate
1 tsp vanilla extract
Pinch sea salt
cherry jam

Sweet Pastry

2 cups flour
¼ cup sugar
½ tsp salt
½ cup cup cold vegan butter or cold coconut oil, cut into small chunks
4 tbsp cold water

Instructions

For the pastry, place all ingredients except water into a food processor and blend until fine. Keep blending and add one tbsp of water at a time until the mixture starts to clump together. You may not need all the water.
Put mixture into a bowl and knead until dough forms.
Wrap dough in cling film and refrigerate for at least half an hour.
Preheat the oven to 180℃
Cut dough in half and roll out flat to be about 1/2 a cm thick.
Grease a large tart or pie dish then line with the rolled out pastry and cut off excess. Save the other half of the pastry for another recipe - it will keep wrapped in clingfilm for up to 3 days in the fridge or a month in the freezer.
Blind bake in the oven for 15 minutes until golden.
Melt chocolate then mix in coconut milk, vanilla and salt.
Spread 1/2 cup cherry jam over the base of the pre-baked large pastry tart shell.
Pour over the chocolate mix and spread around evenly.
Set in the fridge overnight then decorate right before serving with cherries, mint leaves and chocolate shavings.

Notes

Recipe Creator

Eleni McCallum @veganella.nz

Country: New Zealand

What initially sparked your plant based journey?

My plant based journey was sparked while I was working in a vegetarian restaurant in France and I got into a conversation about dairy with the woman who owned it (who was vegan). She showed me a 5 minute video on the dairy industry and that send me on a train of research into Veganism and it was just obvious to me it was the right thing to do.

Favourite vegan eatery?

In my city, Nolita which is a vegan pizzeria. In the world, Land & Monkeys bakery in Paris 😍

3 ingredients I always have in my kitchen:

Chickpeas, nutritional yeast, almond butter

A vegan alternative you recommend everyone must try?

Tofu!! I know a lot of people say they don't like it but I truly believe there's ways of cooking tofu that everyone can like.

A vegan cookbook you recommend?

Deliciously Ella is my favourite person to go to for meals so any of her cookbooks! They are always super simple but so tasty!

Favourite vegan snack?

Chocolate covered almonds 🙂

Tried this recipe?Let us know how it was!

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Chocolate Cherry Tart